Summer 2024 – Cooking with KEM
Cooking with KEM
Brandon’s Hickory Nut Pie
– 1 unbaked pie crust (your preference)
– 2 ½ cups shelled hickory nuts
– 3 large eggs
– 1 cup dark/light corn syrup
– ½ cup packed brown sugar
– 1 ½ tsp pure vanilla extract
– ¼ c unsalted butter
– ½ tsp salt
– ½ tsp ground cinnamon (optional)
1. Preheat oven to 350 degrees.
2. Roughly chop the hickory nuts and spread evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt and cinnamon together until combined. Pour over hickory nuts.
3. Bake the pie for 50-55 minutes or until top is lightly browned. You may tent a piece of foil over the whole pie if it is browning too quickly. Remove finished pie and let cool completely.
4. Slice and serve warm or at room temperature.
5. Cover and store leftovers at room temp for 1-2 days or in the fridge for 4-5 days. Enjoy!
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